Besides the fact that it tastes incredible, I love how the word au gratin immediately generates warm and cozy feelings. The toasty smells that invade the air, the excitement over the crisp buttery topping, the anticipation for that first creamy bite with just the right amount of richness. All the things that make up the perfect comfort dish for a chilly fall night. Pure heaven.
And of course, this au gratin dish is no exception. So many things to love, starting with the fact that it pairs nicely with just about any type of meat. Its perfect for a holiday side if you want to try something a little different, and if you’re like me — and enjoy an extra kick — you can add some extra horseradish for a punch. Tangy, creamy, nutty, oh boy!
Brussels Sprout Au Gratin with Horseradish and Parmesan Cheese
- 1 lb Brussels sprouts
- 1 cup heavy cream
- 1 Tbsp horseradish
- 1 cup freshly grated parmesan cheese, divided into two 1/2 cups
- kosher salt and pepper
- ½ cup breadcrumbs
- 2 Tbsp butter, melted
Preheat oven to 375 degrees.
Trim the ends off the Brussels sprouts, if needed, and cut them in half. Bring a large pot of water to a boil and blanch the Brussels sprouts until soft, yet still have a slight bite, approximately 7 minutes. Drain Brussels sprouts and rinse briefly in cold water.
Chop the Brussels sprouts roughly and transfer to a buttered 8×8 baking dish (or two-quart baking dish).
In a small bowl combine the heavy cream, horseradish, 1/2 cup parmesan, salt and pepper to taste. Pour cream mixture evenly over the Brussels sprouts.
In another small bowl add the breadcrumbs, 1/2 cup parmesan and butter. Mix with a fork until all the breadcrumbs are moistened. Crumble evenly over the Brussels sprouts. Bake for approximately 15-20 minutes, or until the topping browns and cream is thick and bubbly.